Homemade Cheesecake

When my mom and I share cake desserts at a restaurant, there’s usually a small fight about who gets to eat the tip of the slice, you know, the smallest triangle at the point, perfect for a swift fork swipe. Right now I’d say we’re 50-50 in terms of wins- but we both agree that for some reason that first bite always tastes the best!

No exception for this bad boy. I can’t remember the first time I had a slice of cheesecake, but I do know that from that day forward, I’ve been hooked.

There are so many kinds of good cheesecake- chocolate, fruit-filled, cookie-filled, pumpkin flavored, I could go on. Heck, take a look at the Cheesecake Factory menu. I’ve tried most of them and have yet to find one I haven’t liked (girl’s gotta eat).

There is also definitely the potential to make bad cheesecake- it can be too creamy, too dry, too sweet, or not sweet enough- so I did a lot of research before settling on this recipe from Martha Stewart. In my opinion, it blends the perfect amount of creaminess, a slight sweetness- and dang that crust is good!

Don’t be daunted by the prospect of making a cheesecake, if you haven’t before. It’s really not so hard- the only thing I’d say you definitely want to make sure of is that you have a springform pan. I got mine for cheap on Amazon here.

Also, if you do not have a stand mixer, be sure to leave your cream cheese out for a while before beating, so that its nice and soft. Otherwise your mixing arm will get super tired very quickly!

I made this last week for a friend’s birthday- not going to call anyone out, but this may have also made an appearance for breakfast the next morning!


Homemade Cheesecake

from Martha Stewart


For Crust:
5 tablespoons unsalted butter, melted, plus room-temperature butter for pan
12 graham crackers (3-by-5 inch)
1/4 cup sugar
1/4 teaspoon coarse salt

For Filling:
2 1/2 pounds bar cream cheese, room temperature
1 1/2 cups sugar
1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
1/2 teaspoon coarse salt
4 large eggs
1 cup sour cream


1) Preheat oven to 375 degrees. Make crust: Butter a 9-by-3-inch springform pan. In a food processor, pulse graham crackers until fine crumbs form; add melted butter, sugar, and salt, and pulse to combine. Press crumb mixture into bottom and about 1 inch up side of pan. Bake until set, 12 to 15 minutes; let cool on a wire rack.

2) Reduce oven to 325 degrees. Set a kettle of water to boil. Make filling: Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.

3) Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 1 3/4 hours. Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Cover; chill overnight before serving.


Cook’s note: Tastes even better the next day!

Happy Eating 🙂


  1. says

    Cheesecake is one of my favorite desserts ever. It pains me that it also happens to be one of the most high calorie ones too LOL! I can’t resist.

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